8/5/19

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins are hands down THE best blueberry muffins you'll taste! Super moist, light, and flavorful, they will have you reaching for more!






It's #FarmersMarketWeek and what better way to celebrate than with a fresh basket full of muffins made from fresh picked blueberries? Whether you pick up a basket at your local farmers market, or road side stand, or you go to a pick your own farm, it is important to support your local farming community!

These blueberry muffins get RAVE reviews every time I make them, as the best blueberry muffins people have had. If you keep one recipe on file, try this one! It' just the perfectly light, fluffy muffin with a hint of lemon muffin bursting with fresh blueberries that is beyond moist!!! I think the cream cheese is the secret!

You can make these with or without a crumb topping, They are totally divine either way, believe me! These get rave reviews just as they are, so moist, light and creamy! But I think the crumb topping just pushes them over the top. My hubby says they are "professional quality" either way!

My granddaughter is 5 years old, and has a summer bucket list she wants to accomplish, on that list was to make blueberry muffins. So over here to Gramma's she came apron in hand. She cracked her first eggs all by herself into the bowl! I had her to all the mixing! Including the cream cheese part, which by hand is not easy. Yes, I could have pulled out my big Kitchen-aid mixer, but the joy of your first blueberry muffins, should be done from scratch, by hand!

So these muffins in this photo were done by her! I think she did a phenomenal job! Bucklist? Check! Fun memory with Gramma?  Check! 

(yes, you may notice a "missing" muffin in the photo below! She had to taste test her creation of course!.. taste test with grandchildren always comes before photos.. and no fancy photo shoot set up today! I am in gramma mode today, so  I know you'll forgive me!)


Yield: 1 dozen

Blueberry Cream Cheese Muffins

prep time: 5 minutescook time: 15 minutestotal time: 20 H

ingredients:

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 4 oz. cream cheese , room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking  powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk 
  • 1 cup blueberries
optional crumb topping:
2/3 cup flour
1/3 cup sugar
4 Tablespoons melted butter

instructions:

How to cook Blueberry Cream Cheese Muffins

  1. Preheat oven to 375 degrees.
  2. Place cupcake liners in pan or spay pan with non stick cooking spray.
  3. In a large bowl mix together oil, sugar and cream cheese.
  4. Stir in egg, vanilla ,and lemon zest.
  5. add in flour, baking powder, and salt and buttermilk. fold gently just until mixed.
  6. Gently fold in blueberries do not over-mix.
  7. Pour batter into prepared pan.
  8. Mix together optional crumb topping if you choose to use it, and sprinkle evenly over every muffin. 
  9. Bake 15-20 minutes.
  10. Remove pan from oven, but let muffins cool in pan 10 minutes before removing.
  11. if not using paper liners, gently loosen around edges with a knife before removing muffins. 
  12. remove to a wire rack to cool.
  13. Ok to serve warm.
Created using The Recipes Generator



Now.. here are so more great #FarmersMarketWeek recipes to inspire!

Monday’s Farmer’s Market Week Recipes

4 comments:

  1. I'm a huge blueberry fan! Your muffins look so moist!

    ReplyDelete
  2. You can never go wrong with muffins, especially if cream cheese is involved!!! Faith, Hope, Love, & Luck - Colleen

    ReplyDelete
  3. Just came in from the yard with a cup of blueberries, and this sounds like the perfect way to use them!

    ReplyDelete
  4. I have everything I need for these delicious, tender muffins. Thanks

    ReplyDelete

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